Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goa...Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.展开更多
为了研究管制员飞行冲突调配的人因差错问题,进而有效评估管制员解决飞行冲突的可靠性,以保障空中交通的安全运行,提出系统理论过程分析(System Theoretic Process Analysis, STPA)与认知可靠性与失误分析方法(Cognitive Reliability an...为了研究管制员飞行冲突调配的人因差错问题,进而有效评估管制员解决飞行冲突的可靠性,以保障空中交通的安全运行,提出系统理论过程分析(System Theoretic Process Analysis, STPA)与认知可靠性与失误分析方法(Cognitive Reliability and Error Analysis Method, CREAM)相结合的人因可靠性分析方法。首先,通过STPA方法构建系统控制模型,识别不安全控制行为(Unsafe Control Action, UCA)以及致因因素,找到管制员在调配飞行冲突过程中可能存在的差错行为;其次,基于CREAM扩展法对管制员的差错行为进行定量分析,得到管制员调配飞行冲突的人因失误概率。研究显示:使用该方法能够系统、全面地识别出管制员在调配飞行冲突过程中出现的差错行为,进而计算管制员飞行冲突调配的人因失误概率。实例分析表明该方法可以预测管制员在飞行冲突调配过程中的人因失误概率及可靠性,为管制员人因可靠性分析提供了新思路。展开更多
Cognitive Reliability and Error Analysis Method(CREAM)is widely used in human reliability analysis(HRA).It defines nine common performance conditions(CPCs),which represent the factors thatmay affect human reliability ...Cognitive Reliability and Error Analysis Method(CREAM)is widely used in human reliability analysis(HRA).It defines nine common performance conditions(CPCs),which represent the factors thatmay affect human reliability and are used to modify the cognitive failure probability(CFP).However,the levels of CPCs are usually determined by domain experts,whichmay be subjective and uncertain.What’smore,the classicCREAMassumes that the CPCs are independent,which is unrealistic.Ignoring the dependence among CPCs will result in repeated calculations of the influence of the CPCs on CFP and lead to unreasonable reliability evaluation.To address the issue of uncertain information modeling and processing,this paper introduces evidence theory to evaluate the CPC levels in specific scenarios.To address the issue of dependence modeling,the Decision-Making Trial and Evaluation Laboratory(DEMATEL)method is used to process the dependence among CPCs and calculate the relative weights of each CPC,thus modifying the multiplier of the CPCs.The detailed process of the proposed method is illustrated in this paper and the CFP estimated by the proposed method is more reasonable.展开更多
Mental and physical stress can affect people's self-confidence and happiness.The primary objective of this study is to develop an active fragrance that has been proved to have a positive effect on happiness and se...Mental and physical stress can affect people's self-confidence and happiness.The primary objective of this study is to develop an active fragrance that has been proved to have a positive effect on happiness and self-confidence based on the latest research results of aroma components and fragrance innovation.The active fragrance is applied to the cream formula to study the emotions it brings to the user and extend the research scope of the active emotion to the close and extensive social circle of users to see whether it can perceive it.This study provides a reference cosmetic solution for emotional regulating active fragrance.展开更多
The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions ob...The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P〈0.01) and polyphenols (Y=0.65, P〈0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P〈0.01) on green tea cream levels. Cream (g L-1)=-172.071+ 0.129×Ccaffeine+0.024×Ggallated catechins (R2=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.展开更多
Related substances in pharmaceutical formulations are associated with their safety, efficacy and stability. However, there is no overall study already published on the assessment of related substances in the Compound ...Related substances in pharmaceutical formulations are associated with their safety, efficacy and stability. However, there is no overall study already published on the assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream. In this work, a reliable HPLC-TOF-MS qualitative method was developed for the analysis of related substances in this preparation with a quick and easy extraction procedure. Besides the active pharmaceutical ingredients, two compounds named ketoconazole impurity B′ optical isomer and ketoconazole impurity E were identified. Furthermore, a new HPLC method for qualitative and quantitative assessment on related substances and degradation products, which were found in the stability test, was established and validated. The single standard to determine multi-components method was applied in the quantitative analysis, which was an effective way for reducing cost and improving accuracy. This study can provide a creative idea for routine analysis of quality control of the Compound Ketoconazole and Clobetasol Propionate Cream.展开更多
The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using di...The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.展开更多
BACKGROUND Primary cutaneous amyloidosis(PCA)is a chronic metabolic skin disease that has a detrimental impact on physical and mental health.It appears as mossy papules and severe itching,which is long-term and recurr...BACKGROUND Primary cutaneous amyloidosis(PCA)is a chronic metabolic skin disease that has a detrimental impact on physical and mental health.It appears as mossy papules and severe itching,which is long-term and recurrent.Traditional treatments are unsatisfactory,especially for refractory cases.Fire needle therapy,which is widely used in China,has shown good clinical efficacy,as well as advantages concerning safety and cost.Clinical reports about fire needle treatment of this disease are few at present.CASE SUMMARY We report two older men who had developed maculopapules with itchiness on the trunk and arms for more than 10-15 years.Due to the dermatopathological findings,PCA was our primary consideration.They received topical halometasone cream and pretreatment with fire needle for 8-16 wk.Both patients showed significant improvement of lesions.Neither patient had recurrence with a minimum of 2 years of follow-up.CONCLUSION Topical halometasone cream and pretreatment with fire needle could be a fast,safe,and economic treatment for PCA.展开更多
In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><sp...In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.展开更多
Objective:To investigate the treatment effect of combined application of localized ultraviolet irradiation and Shengji Yuhong Cream on diabetic foot patients.Methods:Diabetic foot patients in the control group were tr...Objective:To investigate the treatment effect of combined application of localized ultraviolet irradiation and Shengji Yuhong Cream on diabetic foot patients.Methods:Diabetic foot patients in the control group were treated with localized ultraviolet irradiation on the basis of conventional treatment.The study group was added with Shengji Yuhong Cream on top of the localized ultraviolet irradiation on the basis of conventional treatment.Results:The results of ankle brachial index and dorsal foot skin temperature of that two groups before treatment were compared,P>0.05.After treatment,the ankle brachial index and dorsal foot skin temperature of the study group were better than those of the control group.The comparison between the groups and within the group was P<0.05.The total effective rate of the study group(95.65%)was higher than that of the control group(71.11%),P<0.05.Conclusion:The application of localized ultraviolet irradiation and Shengji Yuhong Cream in the treatment of diabetic foot is effective.展开更多
Background and Objective: IUD is a safe, effective, and reversible method throughout the world, particularly in areas where population growth is too much. One of the main barriers to use IUD is the fear and pain of it...Background and Objective: IUD is a safe, effective, and reversible method throughout the world, particularly in areas where population growth is too much. One of the main barriers to use IUD is the fear and pain of its insertion. Therefore, it is necessary to take measures to reduce the pain, and this study was conducted to investigate the effect of EMLA cream and ibuprofen on pain during IUD insertion. Materials and Methods: This randomized controlled clinical trial study was conducted on 120 women who admitted to Imam Javad health center in Zahedan in 2015-2016 for insertion of IUD. Women who admitted to this center were randomly assigned into 3 groups of EMLA group (n = 40), ibuprofen (n = 40), and control or placebo (n = 40). These women have no problem to insert IUD. Demographic data and pain level were recorded in a questionnaire based on Johnson’s Visual analog scale of pain at 3 stages of IUD insertion, and all IUDs were inserted by a midwife and then data were analyzed by SPSS software. Findings: The results of this research show that the lowest level of pain severity at three stages of insertion related to the EMLA cream (P Conclusion: The results of the study showed that, compared to ibuprofen and placebo, EMLA cream is a safe method in reducing pain caused by IUD insertion in all stages of IUD insertion.展开更多
Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a po...Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.展开更多
The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, ...The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18°C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.展开更多
Eighty five of the 88 cases in this grouphave 838 warts,the other 3 cases have densepieces of skin lesion.Each wart is evenlyrubbed with a thin layer of cream,once dai-ly.The administration should be suspendedfor a fe...Eighty five of the 88 cases in this grouphave 838 warts,the other 3 cases have densepieces of skin lesion.Each wart is evenlyrubbed with a thin layer of cream,once dai-ly.The administration should be suspendedfor a few days when erosion appears.After10 days of application,the results展开更多
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
基金The authors would like to extend an expression of gratitude to the USDA for analyzing particle sizes on the two flour samples.Masters'candidate Janae Brown in the Food Science Institute at Kansas State University(Manhattan,KS,USA)assisted in taking pictures for this publication.The authors acknowledge support from the Kansas State University Research and Extension,publication number 23-087-J.Mention of trade names or commercial products in this publication is solely for providing specific information and does not imply recommendation or endorsement by the U.S.Department of Agriculture.The USDA is an equal opportunity provider and employer.This work was supported in part by the U.S.Department of Agriculture,Agricultural Research Service.
文摘Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.
文摘为了研究管制员飞行冲突调配的人因差错问题,进而有效评估管制员解决飞行冲突的可靠性,以保障空中交通的安全运行,提出系统理论过程分析(System Theoretic Process Analysis, STPA)与认知可靠性与失误分析方法(Cognitive Reliability and Error Analysis Method, CREAM)相结合的人因可靠性分析方法。首先,通过STPA方法构建系统控制模型,识别不安全控制行为(Unsafe Control Action, UCA)以及致因因素,找到管制员在调配飞行冲突过程中可能存在的差错行为;其次,基于CREAM扩展法对管制员的差错行为进行定量分析,得到管制员调配飞行冲突的人因失误概率。研究显示:使用该方法能够系统、全面地识别出管制员在调配飞行冲突过程中出现的差错行为,进而计算管制员飞行冲突调配的人因失误概率。实例分析表明该方法可以预测管制员在飞行冲突调配过程中的人因失误概率及可靠性,为管制员人因可靠性分析提供了新思路。
基金Shanghai Rising-Star Program(Grant No.21QA1403400)Shanghai Sailing Program(Grant No.20YF1414800)Shanghai Key Laboratory of Power Station Automation Technology(Grant No.13DZ2273800).
文摘Cognitive Reliability and Error Analysis Method(CREAM)is widely used in human reliability analysis(HRA).It defines nine common performance conditions(CPCs),which represent the factors thatmay affect human reliability and are used to modify the cognitive failure probability(CFP).However,the levels of CPCs are usually determined by domain experts,whichmay be subjective and uncertain.What’smore,the classicCREAMassumes that the CPCs are independent,which is unrealistic.Ignoring the dependence among CPCs will result in repeated calculations of the influence of the CPCs on CFP and lead to unreasonable reliability evaluation.To address the issue of uncertain information modeling and processing,this paper introduces evidence theory to evaluate the CPC levels in specific scenarios.To address the issue of dependence modeling,the Decision-Making Trial and Evaluation Laboratory(DEMATEL)method is used to process the dependence among CPCs and calculate the relative weights of each CPC,thus modifying the multiplier of the CPCs.The detailed process of the proposed method is illustrated in this paper and the CFP estimated by the proposed method is more reasonable.
文摘Mental and physical stress can affect people's self-confidence and happiness.The primary objective of this study is to develop an active fragrance that has been proved to have a positive effect on happiness and self-confidence based on the latest research results of aroma components and fragrance innovation.The active fragrance is applied to the cream formula to study the emotions it brings to the user and extend the research scope of the active emotion to the close and extensive social circle of users to see whether it can perceive it.This study provides a reference cosmetic solution for emotional regulating active fragrance.
基金supported by the Special Scientific Research Funds for Commonweal Section of the Ministry of Agriculture, China (nyhyzx07-3-35)the Natural Science Foundation of Zhejiang Province, China (R3090394)the Key Laboratory of Processing and Quality Control of Tea & Beverage Plants Products, Ministry of Agriculture, China (2010K1004)
文摘The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P〈0.01) and polyphenols (Y=0.65, P〈0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P〈0.01) on green tea cream levels. Cream (g L-1)=-172.071+ 0.129×Ccaffeine+0.024×Ggallated catechins (R2=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.
文摘Related substances in pharmaceutical formulations are associated with their safety, efficacy and stability. However, there is no overall study already published on the assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream. In this work, a reliable HPLC-TOF-MS qualitative method was developed for the analysis of related substances in this preparation with a quick and easy extraction procedure. Besides the active pharmaceutical ingredients, two compounds named ketoconazole impurity B′ optical isomer and ketoconazole impurity E were identified. Furthermore, a new HPLC method for qualitative and quantitative assessment on related substances and degradation products, which were found in the stability test, was established and validated. The single standard to determine multi-components method was applied in the quantitative analysis, which was an effective way for reducing cost and improving accuracy. This study can provide a creative idea for routine analysis of quality control of the Compound Ketoconazole and Clobetasol Propionate Cream.
文摘The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.
基金Supported by the Shandong Scientific Technology Program,No.2015GSF118003the Jinan Science and Technology Plan Projects,No.201503019.
文摘BACKGROUND Primary cutaneous amyloidosis(PCA)is a chronic metabolic skin disease that has a detrimental impact on physical and mental health.It appears as mossy papules and severe itching,which is long-term and recurrent.Traditional treatments are unsatisfactory,especially for refractory cases.Fire needle therapy,which is widely used in China,has shown good clinical efficacy,as well as advantages concerning safety and cost.Clinical reports about fire needle treatment of this disease are few at present.CASE SUMMARY We report two older men who had developed maculopapules with itchiness on the trunk and arms for more than 10-15 years.Due to the dermatopathological findings,PCA was our primary consideration.They received topical halometasone cream and pretreatment with fire needle for 8-16 wk.Both patients showed significant improvement of lesions.Neither patient had recurrence with a minimum of 2 years of follow-up.CONCLUSION Topical halometasone cream and pretreatment with fire needle could be a fast,safe,and economic treatment for PCA.
文摘In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee</span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">like flavor. Also</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and <span>possess antioxidant activity. Six ice cream mixes were prepared</span></span></span></span><span><span><span style="font-family:"">:</span></span></span><span><span><span style="font-family:""> plain ice</span></span></span><span><span><span style="font-family:""> cream <span>without additives (control),<b> </b>five<b> </b>ice cream treatments supplemented with</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">powder <span>of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP</span>) with ratio of 3</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:"">, 4</span></span></span><span><span><span style="font-family:"">%</span></span></span><span><span><span style="font-family:""> and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight <span>per gallon and increase the depression of</span></span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">freezing point of the mixes. The</span></span></span><span><span><span style="font-family:""> overrun and melting resis</span></span></span><span><span><span style="font-family:"">tance <span>of the final ice cream also increased compared with </span></span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">control. The sensory</span></span></span><span><span><span style="font-family:""> <span>evaluation was improved by adding RDSP comparing to control. So in this</span> <span>study</span></span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> it is recommended </span></span></span><span><span><span style="font-family:"">to </span></span></span><span><span><span style="font-family:"">us</span></span></span><span><span><span style="font-family:"">e</span></span></span><span><span><span style="font-family:""> RDSP as </span></span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">source of minerals and </span></span></span><span><span><span style="font-family:"">health-promoting for ice cream making</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> as it contain</span></span></span><span><span><span style="font-family:"">s</span></span></span><span><span><span style="font-family:""> bioactive</span></span></span><span><span><span style="font-family:""> compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.
文摘Objective:To investigate the treatment effect of combined application of localized ultraviolet irradiation and Shengji Yuhong Cream on diabetic foot patients.Methods:Diabetic foot patients in the control group were treated with localized ultraviolet irradiation on the basis of conventional treatment.The study group was added with Shengji Yuhong Cream on top of the localized ultraviolet irradiation on the basis of conventional treatment.Results:The results of ankle brachial index and dorsal foot skin temperature of that two groups before treatment were compared,P>0.05.After treatment,the ankle brachial index and dorsal foot skin temperature of the study group were better than those of the control group.The comparison between the groups and within the group was P<0.05.The total effective rate of the study group(95.65%)was higher than that of the control group(71.11%),P<0.05.Conclusion:The application of localized ultraviolet irradiation and Shengji Yuhong Cream in the treatment of diabetic foot is effective.
文摘Background and Objective: IUD is a safe, effective, and reversible method throughout the world, particularly in areas where population growth is too much. One of the main barriers to use IUD is the fear and pain of its insertion. Therefore, it is necessary to take measures to reduce the pain, and this study was conducted to investigate the effect of EMLA cream and ibuprofen on pain during IUD insertion. Materials and Methods: This randomized controlled clinical trial study was conducted on 120 women who admitted to Imam Javad health center in Zahedan in 2015-2016 for insertion of IUD. Women who admitted to this center were randomly assigned into 3 groups of EMLA group (n = 40), ibuprofen (n = 40), and control or placebo (n = 40). These women have no problem to insert IUD. Demographic data and pain level were recorded in a questionnaire based on Johnson’s Visual analog scale of pain at 3 stages of IUD insertion, and all IUDs were inserted by a midwife and then data were analyzed by SPSS software. Findings: The results of this research show that the lowest level of pain severity at three stages of insertion related to the EMLA cream (P Conclusion: The results of the study showed that, compared to ibuprofen and placebo, EMLA cream is a safe method in reducing pain caused by IUD insertion in all stages of IUD insertion.
文摘Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.
文摘The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18°C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.
文摘Eighty five of the 88 cases in this grouphave 838 warts,the other 3 cases have densepieces of skin lesion.Each wart is evenlyrubbed with a thin layer of cream,once dai-ly.The administration should be suspendedfor a few days when erosion appears.After10 days of application,the results